User Actions

Colin Cowie

_**Editor's note:** The recipe and introductory text below are from_ Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. For more about Cowie, [click here](/cooking/kitchen/tours/colin_cowie).
I can't remember a Christmas back at home when we didn't sit around the family table and enjoy my sister Anne's wonderful tart at the end of the meal. It's heartwarming and incredibly convenient: It can be made days in advance and frozen, with no effect on the delicious result. For Christmastime, add 1/2 cup glacéed cherries to the batter; these holiday treats are the red and green cherries, preserved in jars.

_**Editor's note:** The recipe and introductory text below are from_ Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. For more about Cowie, [click here](/cooking/kitchen/tours/colin_cowie).
This is the most basic tomato salad, given the Southeast Asian and Indian name for pickles or side dishes. It is simple to prepare, relies on the best fresh ingredients, and serves as a wonderful garnish or refresher alongside the [Tomato Lamb Bredie](238843) and in addition to chutney.

_**Editor's note:** The recipe and introductory text below are from_ Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. For more about Cowie, [click here](/cooking/kitchen/tours/colin_cowie).
A bredie is the typical slow-cooked stew of Cape Malay cuisine, which is best prepared in a heavy-bottom cast-iron pot or _potjie_. I've adapted it in a recipe that takes just over an hour to cook. Traditionally, this type of dish would probably have been made with just the lamb knuckles, but I've added the shoulder to provide some additional meat. The sweet and savory flavors are wholly authentic; the dish is like a curry with an extra measure of sweetness to balance the hot spice. You'll taste the delightful hint of cinnamon, which speaks unmistakably of the Orient. It's great with aromatic basmati rice, flavored with chicken stock, turmeric, garlic, and raisins.

What to drink: Dry rosé wines from Spain (where they are called rosados) and France are great for warm-weather drinking and extremely food-friendly. Many New World rosés are made in a fruitier style, so check with a wine merchant before buying one of them. Serve all rosés chilled.